In the world ranking, 6 out of 10 places went to Unilever brands, 2 positions went to Nestle brands, and General Mills and Wells Enterprises went to one place each. The overall ranking of the 10 largest ice cream brands is as follows:

1. Magnum (Unilever Group)
3. Cornetto (Unilever Group)
4. Ben & Jerry's (Unilever Group)
5. Breyers (Unilever Group)
6. Carte D'or (Unilever Group)
7. Dreyer's/Edy's (Nestle SA)
8. Blue Bunny (Wells Enterprises)
9. Drumstick (Nestle SA) 10. Kibon (Unilever Group)

In the Asia-Pacific region, transnational brands also made it into the ranking: Unilever's Cornetto and General Mills' Haagen Dazs took 2 positions. The top also included 2 brands of Inner Mognolia Yuli Industrial Group. Another 4 brands in the ranking belong to Japanese companies Meji, Glico and Lotte.

1. Cornetto (Unilever Group)
2. Haagen Dazs (General Mills Inc)
3. Yili Chocliz (Inner Mognolia Yuli Industrial Group)
4. Meiji (Meiji Holdings Co Ltd)
5. Glico (Ezaki Glico Co Ltd)
6. Lotte (Lotte Group)
7. Sanquan (Zhengzhou sanquan food)
8. Wall's (Unilever Group)
9. Yili (Inner Mognolia Yuli Industrial Group)
10. Synear (Synear Food Holdings Ltd)

In Oceania, well-known brands of international companies can be found in the TOP 10: 4 out of 10 positions went to Unilever Group. It is noteworthy that the rating included the company R&R Rice Cream, which recently launched a joint business with Nestle.

1. Peters (R&R Rice Cream)
2. Magnum (Unilever Group)
3. Bulla (Regal Cream Products)
4. Tip Top (Fonterra Co-operative Group)
5. Sara Lee (Tyson Foods)
6. Blue Ribbon (Unilever Group)
7. Connoisseur (Nestle SA)
8. Paddle Pop (Nestle SA)
9. Cadbury (Mondelez International)
10. Ben & Jerry's (Unilever Group)

In Eastern Europe, 3 brands in the top five of the ranking belong to Unilever. The remaining positions went to regional market players. “Rud”, “Laska” and “Lasunka” are brands of Ukrainian dairy companies, Frikom is the leader of the Serbian market, Koral is a Polish brand. La Fam ice cream is produced by the Russian company Talosto, the Ledo brand belongs to a manufacturer from Croatia.

1. “Gold” (Unilever Group)
2. Algida (Unilever Group)
3. “Rud” (Zhytomyr Creamery)
4. Magnat (Unilever Group)
5. Frikom (Agrokor dd)
6. "Lasunka" (Lasunka)
7. Koral (PPL Koral)
8. La Fam (Talosto)
9. "Laska" (Laska Company)
10. Ledo (Agrokor dd)

The Latin American market is again dominated by Unilever umbrella brands, occupying the 4th leading position in the ranking. You can also see other transnationals in the TOP: Nestle and General Mills.

1. Kibon (Unilever Group)
2. Magnum (Unilever Group)
3. Cornetto (Unilever Group)
4. Tio Rico (Unilever Group)
5. EFE (Empresas Polar)
6. Nestle (Nestle SA)
7. Crem Helado (Grupo Nutresa SA)
8. Savory (Nestle SA)
9. D'onofrio (Nestle SA)
10. Haagen Dazs (General Mills Inc)

In the Middle East and Africa market, international companies, Unilever and Nestle, are represented by 4 positions out of 10. Mihan, Domino, Kalleh, Daity, Pak are Iranian companies, IFCO is a manufacturer from the UAE.

1. Mihan (Mihan Dairy)
2. Domino (Domino Dairy & Ice Cream)
3. Kalleh (Solico Food Industrial Group)
4. Magnum (Unilever Group)
5. Kimo (Nestle SA)
6. Extreme (Nestle SA)
7. Daity (Zarrin Ghazal)
8. Pak (Pak Dairy)
9. Dolceca (Nestle SA)
10. Igloo (IFFCO)

The TOP 10 ice cream brands in the North America region are mainly represented by multinational companies. The exceptions are the Blue Bunny brand from Wells' Dairy and Bluebell from the Texas company Blue Bell Creameries.

1. Breyers (Unilever Group)
2. Haagen Dazs (General Mills Inc)
3. Ben & Jerry's (Unilever Group)
4. Dreyer's/Edy's (Nestle SA)
5. Blue Bunny (Wells' Dairy)
6. Klondike (Unilever Group)
7. Drumstick (Nestle SA)
8. Outshine (Nestle SA)
9. Popsicle (Unilever Group)
10. Blue Bell (Blue Bell Creameries)

In Western Europe, history repeats itself: the majority of ranking positions belong to international companies. The last 2 lines are occupied by trademarks of companies from Germany.

1. Magnum (Unilever Group)
2. Cornetto (Unilever Group)
3. Carte D'or (Unilever Group)
4. Haagen Dazs (General Mills Inc)
5. Viennetta (Unilever Group)
6. Ben & Jerry's (Unilever Group)
7. Movenpick (Nestle SA)
8. Solero (Unilever Group)
9. Coppenrath & Wiese (Conditorei Coppenrath & Wiese)
10. Bofrost Bofrost Dienstleistungs (GmbH)

Summer- Why not go on a tour of world-famous gelaterias for the most delicious and unusual ice cream, to taste a molecular delicacy or one prepared according to the most ancient recipes, exclusively from natural products. Who and when was the first to invent ice cream?- It is impossible to establish, but in any case, it appeared many thousands of years ago, when they came up with the idea of ​​watering snow or crushed ice with sweetened juice.


Italy

Recently, pizza-flavored ice cream appeared in Naples. An unusual dessert consists of creamy ice cream, wood-baked pieces of dough with basil and tomato confit. This culinary masterpiece with the taste of Italy is currently sold only in 5 Neapolitan establishments, but in the near future the number of points of sale of this unusual delicacy is planned to be expanded.
Today, the total number of gelaterias in Italy is incalculable. And it is not surprising that the first museum dedicated to ice cream was opened here, because ice cream is considered an original Italian delicacy. It was the Italians who invented the waffle cone so that ice cream could be eaten right on the street.

Carpigiani Museum- this is a gallery, a workshop, - a school and a university in one place. The modern, bright space for the cafe-museum was provided by the famous Italian factory Carpigiani, which produces ice cream machines. Museum visitors can not only try everything, but also invent ice cream to suit their own taste. The excursion, tasting and master class on making homemade Italian ice cream are by appointment only.

The oldest ice cream parlor in Rome is considered to be a shop Giolitti, existing since 1890. -At first it was a dairy shop on Sali-ta del Grillo, opened by the married couple Giuseppe and Bernardina Giolitti near the Pantheon. And only some time later the joint venture Giolitti moved to via Uficci de l Vicario, where they began selling not only milk, but also ice cream. And to this day, the descendants of this glorious family couple sell ice cream here.
Those who bear the name Giolitti many times rejected proposals to sell the brand or transfer it to the management of some large corporation, and only once agreed to open a Giolitti branch in the EUR (Esposiz-ione Universale Roma) business center on outskirts of Rome.
This place has been considered the No. 1 city “gelateria” since 1953, after the release of the film “Roman Holiday,” in which Gregory Peck treated Audrey Hepburn to a waffle cone purchased here. Among Giolitti's signature varieties are ice cream with champagne, Sicilian assata, marsala and rice flavors. In the cafe itself you can order historical desserts with ice cream: for example, Coppa Giolitti made from chocolate ice cream, grated hazelnuts, whipped cream and zabaione according to a recipe from 1920, and Coppa Olimpica in the shape of the Olympic torch, invented by opening of the Olympic Games in Rome in 1960.

France

The most famous ice cream parlor, Berthillon, is located on the Ile Saint-Louis, just 300 meters from the Notre Dame Cathedral, located on the neighboring Ile de la Cité. The cafe has been operating since 1954 - then it was a family shop. Today, ice cream is sold in another 20 mini-shops on the island, but there are always queues at the main store. At the same time, the store usually closes for two weeks in August. According to legend, the Bertillon family owns the secret of whipping cream, so the ice cream turns out to have a particularly delicate taste.
B-hertillon serves more than 70 varieties of sorbets and ice cream: with kiwi, passion fruit, melon, and rhubarb.One of the popular varieties is chestnut. And among the most outstanding options- ice cream with plums in Armagnac, with ginger caramel, almond milk, candied chestnuts, lemon-coriander praline, cocoa with whiskey and raspberries with roses. Among the original recipes- Foie gras ice cream. There are also popular varieties - vanilla, chocolate and strawberry from the freshest strawberries, fruit with seasonal fruits, with milk and cream from Normandy farms.

Great Britain

The most famous brand of ice cream in England, Morellis Gelato, owned by the Neapolitan Morelli family. You can try it on the ground floor of the fashionable London department store Harrods. This ice cream dates back to the beginning of the 20th century, when Giuseppe Morreli, who emigrated from Naples, and his son, sold these desserts from his bicycle. Londoners loved the ice cream so much that they had to open a store. By the way, until 2001, the Morreli store was the official supplier of the British Royal Court. Among the original varieties- ice cream flavored with apple pie, Sicilian red oranges and Christmas pudding. But the main feature is that here you can order and make original ice cream from almost any ingredient. At least it tastes like pearl barley and cucumbers. According to the owners, they have already made ice cream with pear and gorgonzola, with white chocolate and Piedmontese truffles and with pickled onions. The most unusual orders were ice cream flavored with Marmite paste, which in Britain is spread on bread (a salty concentrate of brewer's yeast), and haggis (a traditional Scottish dish of lamb offal with onions, lard and oatmeal, boiled in a lamb's stomach). You can order original ice cream 48 hours in advance, minimum order- one litre.

Molecular ice cream-

When preparing molecular ice cream, the prepared mixture is poured with liquid nitrogen and balls are formed. The liquid freezes instantly - ice crystals do not have time to form in it and the ice cream turns out to be unusually tender, literally melting on the tongue. In addition, “molecular ice cream” does not require traditional thickeners such as milk fats - it can be completely unsweetened and absolutely low-fat and can be made from, in general, anything. Including ingredients from which it is almost impossible to make regular ice cream. You need to eat molecular ice cream literally within a minute of cooking, otherwise it will simply turn into a puddle.

Heston Blumenthal, owner and chef of the restaurant, was the first to “invent” molecular ice cream. Fat Duck in Berkshire in southern England. Blumenthal, awarded as many as three Michelin stars, looked for and found a way to surprise his visitors. Fat Duck serves mustard ice cream with red cabbage gazpacho. Another type of ice creamFat Duckconsists of two parts: a tiny cone with bergamot ice cream and a cute dessert with macerated strawberries.

IN Chin Chin Laboratories The technology is the same: ice cream is poured with liquid a-nitrogen right in front of visitors. And the cafe itself is more reminiscent of a scientific laboratory: all around are retorts, beakers, and the sellers in white coats (they are the owners) are a pleasant married couple. On the menu: ice cream made from tarragon and blackberries or basil with green tea, as well as traditional vanilla and lemon cheesecake.

Germany

Typical Berlin Café Caramello places an emphasis on everything healthy, organic and environmentally friendly, i.e. no dyes, preservatives or additives with index E are used. Chocolate, vanilla and other exotic ingredients that are not grown directly in Berlin are ordered only from trusted suppliers. And they choose products very carefully; for example, cinnamon is bought only in Sri Lanka, where it is supposedly the most aromatic. Once upon a time, Caramello was a modest cafe with Sicilian recipes, which was famous for its caramel ice cream. Over time, they began to be more selective in the selection of ingredients, from which everything harmful and dubious was excluded. And now ice cream from C-aramello is suitable for those who are allergic to gluten (it is all gluten-free), as well as vegans and people intolerant to lactose and milk protein. Actually, the entire Caramello menu is divided into two parts: with milk and without milk. The second option is made from soy milk or fruit purees.

Resin ice cream

Ice cream mixed with mastic, the hardened resin of wild pistachio trees, is found only in Turkey and Greece. This ice cream is more viscous than what we are used to and melts more slowly. In markets and specialized shops, sellers even picture-cut the balls with an ax to demonstrate their hardness.

Greece

In Greece this ice cream is called kaymak-i. It occurs quite often, but it is better to try it not in Athens, but in the town of Pagrati, for example, which is especially famous for it. Moreover, the Greeks themselves admit that the kaymaki recipe was borrowed from the Turks, who make it even tastier. In Turkey, mastic ice cream is called dondu rma.

Türkiye

Ice cream in the shop is considered one of the best Mado, founded by people from the province of Karamanmaras, where dondurma is believed to have been invented. Dondurma is often called “Marash ice cream.” At Mado, ice cream is made only with mountain goat milk (in other places, with buffalo milk), and they claim that the recipe is about three hundred years old. Ice cream is served cut into pieces and eaten with a knife and fork. It is better to start tasting with the Maras Cut variety, a simple milk ice cream without additives, since it is in it that the resinous taste of mastic is easily recognizable. Mado also serves the usual scoops of ice cream; fig and chestnut ones are especially good.

In another famous Istanbul establishment Ali Usta Dondurma is made with the addition of “salep,” powder from mountain orchid tubers. The assortment of the cafe “salepi dondurma” includes 32 types: with mint, vanilla, pistachios, r-om, Turkish coffee, etc.

Singapore

In Singapore, you can try ice cream prepared according to special recipes in two places at once.

More than a hundred varieties of ice cream are prepared in the cafeteria Toms Pallette, and most of them cannot be found anywhere else. Among the unique varieties- ice cream with oolong, ginseng, lime and wasabi, black rice, lemongrass and sauvignon blanc, tofu with plums, chrysanthemum, apple curry or caramelized onions. For Christmas, they prepare ice cream with chocolate pudding with the addition of chestnut brandy, as well as osmanthus.

In theory, the name of the cafe is “ Udders"("Udder"), should evoke associations with natural products and rural landscapes. The highlight is the varieties with added alcohol. For example, “Rum - & Raisin” with a double dose of rum, “Bailey’s - & Bourbon”, “Black Amaretto” and Choya Lime Umeshu Sorbet based on Japanese plum liqueur. The motto of the cafe is “Three scoops of our ice cream are like one mug of beer!” The “Java Whiskey Choc” recipe combines whiskey with dark chocolate. They also have gula melaka flavored ice cream.- Indonesian palm sugar and tender, unripe fruits of the mangrove palm, and ice cream made from cempedak - a fragrant relative of jackfruit and breadfruit. But the main place on the menu is occupied by two varieties of durian ice cream- smelly and - very smelly.

Japan-

Shop Cup Ice Museum in the giant Tokyo shopping mall Sunshine City is more reminiscent of a museum and amazes with the huge number of varieties of ice cream. The main supplier of milk is the island of Hokkaido, famous for its dairy farms. The range of other ingredients is amazing. There is ice cream made from veal tongue, potatoes, octopus, squid and seaweed, with the flavor of ramen (noodles in pork broth) and mackerel, with whale meat, lettuce, garlic, shrimp, sea salt and chicken . And a special place is occupied by alcoholic ice cream- with the taste of various varieties of sake, beer and rice vodka sethu. There are also flavor combinations: vanilla and octopus, pumpkin and squid, watermelon and shark fin, banana and wasabi. Cup Ice Museu sells about 400 mixes, one cooler than the other.

India-

Making ice cream according to the original recipe is a very labor-intensive task. Perhaps the most difficult thing to prepare is Indian kulfi, because it is prepared from milk that has been evaporated by about half by boiling in a metal bowl, while the milk must be stirred carefully so that it does not burn. Evaporated milk becomes fattier, thicker and sweeter. Then the mixture is frozen (previously, disposable clay pots - kulkha-ry) were used for this. The establishment does an excellent job of making kulfi ice cream. Badshah Kulfi(Mumbai, India).

Kulfi is a dense and sweet dessert, reminiscent of frozen pudding with a creme brulee flavor. Ready kulfi is seasoned with crushed pistachios, cardamom, saffron or rose water. It is often served with rose syrup, sweet clear and vermicelli faloodeh and lime juice. Kulfi in pots is becoming less and less common; now it is usually sold on a stick wrapped in foil.
You can usually find a simplified version of kulfi made from condensed milk, cream and starch. That is why the public appreciates Badshah Kulfi, an establishment with a hundred-year history, where kulfi is made according to all the rules.

USA

The natural ice cream market in the United States is so large that it is very difficult to differentiate yourself.

For example, an establishment Pazzo Gelato Based in Los Angeles, it offers more than 100 varieties of ice cream, handcrafted from natural ingredients. All ingredients are purchased only at the local farmers market. The variety of varieties is amazing. There are about twenty varieties of chocolate ice cream here, from chocolate with martini or pear to smoked chocolate and salted chocolate. Moreover, each variety can be made from Venezuelan chocolate (72%), Peruvian (65%), Madagascar (64%) and very bitter 91% Dominican. There is even chocolate ice cream without sugar. Other varieties include Guinness ice cream, avocado pepper, spiced pumpkin, goat cheese fig, bergamot lavender, persimmon, yellow watermelon and cactus blossom.

Institution Bierkraft in Brooklyn is famous for its ice-cream burgers. This is practically the same as a regular burger, only inside the bun instead of a cutlet and cheese there is a layer of vanilla ice cream. Such burgers are served here as a snack with beer, and the local menu offers as many as 1,000 types of beer.

Lebanon-

Once upon a time, the best ice cream in the world was made in Baghdad, Beirut, Damascus and Cairo. They still make it in some places now.- for example, in a Beirut cafe Hanna Ice Cream, unremarkable in appearance. However, this cafe is over 50 years old, and all this time it has been run by the same family, making ice cream by hand. At the same time, the recipes and equipment did not change. The Hanna Ice Cream cafe in Beirut makes ice cream according to a traditional Arabic recipe.- with milk, without adding plums and eggs, thickened with salep, i.e. wild orchid tubers crushed into powder. These tubers contain gluco-mannan, which makes the ice cream sticky like dough. The classic variety of ice cream at Hanna is pistachio, for which pistachios are selected and crushed by hand. Popsicles are made only from seasonal fruits purchased exclusively at the local market. The signature ice cream is Halab-i, made from peanuts, almonds and chocolate. There is no art in ice creamcTV additives In winter, cookies made from dates, pistachios, walnuts and something like buns with turmeric are added to the assortment.

Venezuela

Ice cream parlor Heladeria Coromoto-- world record holder with the largest assortment of ice cream, recorded in the Guinness Book of Records: more than 800 flavors! The establishment is located in the city of Merida in an inconspicuous-looking one-story yellow house. The ice cream is topped with natural avo cado, pumpkin, cheese, squid, champagne and much more. The establishment’s special pride is its metallic-colored ice cream containing Viagra, the effect of which is enhanced by honey and bee pollen included in the recipe.

It is given to you immediately, as a comprehensive offer, without the reservations “today the menu is shortened.”

If in Pisa everyone “supports” the tower, then you can’t leave the central Piazza Cisterna in San Gimignano without taking pictures with horns and bowls

Little Italy in the Central Administrative District

I'll start with some background. In the busiest part of the eclectic Kitay-Gorod in Moscow, on the corner of Lubyansky Proezd and Maroseyka, three years ago an Italian gelateria with the Soviet name “Plombir” appeared. The first time I came across it was by accident, as I live next door. And it became my personal discovery - you come here and it’s like you find yourself in an Italian ice cream shop: the walls are a “warm”, yellowish shade, on which photographs of happy people are hung; huge display windows with wide window sills where you can lie; strict quatrefoil mirrors; and in one of the halls there are flags of the Siena Contradas. All these cute, endlessly familiar little things indicated that the place was owned either by Italians, or by those who had studied the topic so well that they were not too lazy to bother, pay attention to a hundred details and put their soul into it, repeating exactly what they saw in Italy. And, of course, the main thing that people come here for is dozens of varieties of ice cream.

I go here every time I want to get my “dose of Italy” that I need for therapeutic purposes. Over time, the fame of “Ice Cream” has spread far beyond the center - today people come here from all over the city. Finding out who opened this “Tuscan branch” turned out to be easy. Every day you can find its owner Azalea here, an energetic and confident woman with a head of fiery hair, whom the staff addresses only as Signora. She manages to give orders both in the kitchen and in the hall, and sometimes she herself stands behind the display window when there is a huge line for ice cream. She is not Italian, but she passionately adores this country. Everyone knows the phrase arte di vivere, which is usually translated from Italian as “the art of living.” I am sure that in reality everything is much deeper: this is the unique ability of Italians to turn gray everyday life into an act of art. And according to this indicator, Azalea is the most real Italian signora.

Learning sweet materiel

As befits a real owner of an Italian establishment, she knows her regular visitors by sight. One day I was sitting in a gelateria eating tangerine ice cream. She came up and we started talking. “The correct name for this product is gelato, not ice cream,” Azalea explained, adding that English-speaking guests will never confuse ice cream and gelato. About how you wouldn’t confuse a sliced ​​loaf with ciabatta. Real gelato can be stored for no more than three days. For comparison, industrially made ice cream has a shelf life of 3–4 years. Further - more: the fat content of a factory product exceeds 25%. Gelato contains natural milk fat, so this figure does not exceed 7%. You can eat a kilogram and there will be no heaviness. The third point, the most difficult to determine, is the air content. Air is artificially pumped into industrial ice cream, separating the molecules. Thus, up to 50% of the final product is just “zilch”, which is why it is so loose compared to gelato. “Of course, we are talking about gelato artijanal,” Azalea clarifies. - Do you know that in Italy only 5% of gelaterias make it using traditional technology?

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Photo Instagram / @kirimova_natalia

If you see ice cream layered with mountains (in Italy today this is common, and this manner of laying it out is called alla montagna), it means that it is made from vegetable fat. Practically, in front of you are mountains of colored margarine

The rest contain chemicals and vegetable fat. About the same thing is in mobile display cases in Moscow shopping centers.” Noticing that my many years of experience eating gelato on the streets of Rome and Milan were sown with a large seed of doubt, Azalea explained: “There is a protracted crisis in Italy. But you can feed tourists anything.” From her story it follows that if you see something purple, sky blue and “pistachio the color of a traffic light” in the window, move on. It's even worse if the ice cream is piled on top - it's just vegetable fat. “For a kilogram of your sorbet you need 800 grams of tangerine pulp, sugar, lemon juice and water. That’s it,” Azalea points to my portion.

Sundae owner Azalea and her Italian partners (from left to right): Sergio Colalucci, Sergio Dondoli and Giancarlo Timballo

She has several Italian partners, one of them is the superstar of the global ice cream industry Sergio Dondoli, a multiple winner of the world ice cream championships. All gelato in the Moscow “Plombir” is made according to his original recipes. Together with Azalea, they visited all the markets and shops in search of the best products.

One of Azalea's business partners, Roman gelaterie Sergio Colalucci, is working on a project called gelato per la salute - desserts with a medicinal effect.

But the key ingredients are still brought from Italy. For example, my favorite variety of gelato requires pistachios from the slopes of Mount Etna in Sicily. Simply because they are the best in the world. Once, in response to my question: “What do you add there that it’s impossible to put down?” Azalea, either jokingly or in all seriousness, replied that I would understand this only after visiting the Dondoli gelateria in Tuscan San Gimignano. No sooner said than done: I visited her this spring.

Seller of happiness

The journey to San Gimignano takes 40 minutes from Siena with a cheerful driver. The fortified city, behind a high wall with medieval towers and cobblestone streets sandwiched between umber-colored houses, has only a thousand inhabitants.

The best ice cream maker in the world, whom everyone here calls Maestro, lives in his own palazzo and has been running a gelateria in the central square for 25 years. It takes him three minutes to walk from home to work, and during this time he seems to have time to say hello to the whole city, and at the same time fool around, laugh loudly, exchange jokes with a couple of passers-by and take pictures with tourists. On the walls of his cafe are photos of guests: Tony Blair, Alexander Solzhenitsyn, Franco Zeffirelli, Andrea Bocelli.

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Photo with Ivan Urgant, Vladimr Pozner and the Strozzi princesses, 2012

Showcases of the gelateria Sergio Dondoli in San Gimignano

At the Dondoli gelateria

At the Dondoli gelateria

When I was in San Gimignano at the end of March, you can go to the gelateria calmly, without long lines

Now, at the height of the season, in order to buy gelato, you need to stand in line

Photo Instagram / @tichacea

Right at the entrance hangs a group portrait with Ivan Urgant, Vladimir Pozner and the Florentine Strozzi princesses. A couple of years ago, the city was expecting Michelle Obama, but the visit was canceled at the last minute. But Dondoli created the “Michel” gelato variety especially for this occasion, which turned out to be very popular among visitors.

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Sergio Dondoli and tourists

Photo Instagram / @vouparaitalia

Sergio Dondoli and tourists

Photo Instagram / @sooa1003

Sergio Dondoli and tourists

Photo Instagram / @marton_adrienn

Sergio Dondoli and tourists

Photo Instagram / @makilithelion

Sergio Dondoli and tourists

Photo Instagram / @ashleysiegwilliams

“No one eats ice cream while crying,” Azalea told me in Moscow. - When people smile and eat gelato, the balance between good and evil changes in the right direction. That’s why I wanted to do this business.” Dondoli repeats her words one after the other, and in response to my questions about how he managed to become the best in his business, he adds that in this way he shares his overwhelming love for life with those around him. How things stand with the balance of good and evil in the central square of San Gimignano can be studied using the Gelateria Dondoli geotag on Instagram.

The fashion for “gelato gastronomico” made from atypical ingredients is gradually reaching Russia: mushrooms, meat, fish, seafood and even bread

At the end of March, when I was there, there was not yet a monolithic line of tourists at the doors of his cafe, but in the summer it sometimes stretches thirty meters. By an unfortunate coincidence, there is another gelateria on this square with the loud name World Best Gelato. Dondoli seems to have even tried to sue these upstarts, but things are still there. If you are lucky enough to visit San Gimignano, look for a sign with the name Dondoli and stand in line: these Italian sweets must be tried at least once in your life.


Ice cream is one of the few products in this world that almost everyone loves. How great it is to enjoy a cool dessert on a hot summer day or add a scoop of ice cream to aromatic hot coffee on a winter evening. Among the huge variety of ice cream, there are truly exclusive varieties that are definitely worth trying if you come across them.

1. "Taco"


Californian ice cream shop Sweet Cup has created an unusual sweet dish - taco ice cream. The only way it differs in appearance from real tacos is that it is very bright and colorful.

So, what does a sweet taco consist of? Inside it, instead of meat filling, there is the most ordinary ice cream. And instead of a flatbread in which the filling is wrapped, Sweet Cup uses a soft wafer. The ice cream is then topped with edible gold, a drizzle of chocolate syrup and pops of candy to mimic the lettuce and sauces typically added to tacos.

2. "Kakigori"


Kakigori is a popular Japanese dessert made from small shaved ice flavored with syrup. It first appeared in Kanagawa Prefecture in 1869. Commonly added flavors include strawberry, cherry, lemon, green tea, grapes, melon, sweet plum and clear syrup. To sweeten kakigori, it is often doused with condensed milk. Kakigori is usually eaten with a spoon.

3. Gelato


I-Creamy Artisan Gelato offers one of the most delicious and beautiful ice creams in Sydney. And they make it in the form of stunningly beautiful flowers from gelato. Gelato is an Italian frozen dessert made from fresh cow's milk, cream and sugar, and also with the addition of berries, fruits, nuts and chocolate. Unlike regular ice cream, it has less fat but more sugar, and the gelato is creamier and melts more slowly.

4. "Macaron"


When you combine the classic French confectionery macaron with ice cream, you get a sweet sandwich cookie with a layer of ice cream. What makes it special, according to food journalist Jessica Yadegaran, is that the taste and texture of the ingredients complement each other perfectly. This “cookie” with ice cream costs about $5.

5. "Gothic"


Those who are annoyed by multi-colored scoops of ice cream can finally rejoice - real ice cream has appeared, no different from “regular” ice cream, except that it is jet black. This roasted almond-flavored ice cream is made by Little Damage in Los Angeles and darkened with activated charcoal.

6. "Burrito"


The owners of Sugar Sugar, a dessert shop in Sarnia, Ontario, decided that if there was an ice cream taco, why not make an ice cream burrito. Instead of a tortilla, they wrap it in cotton candy.

7. "Galaxy"


Galaxy ice cream is perhaps the most beautiful in the world. Instagram user Li-Chi Pan posted photos of his masterpiece online in 2016, but did not share the recipe for how he managed to achieve this.

8. "Spaghetti"


It may look like a bunch of pasta, but it's actually ice cream. They make a similar miracle in Germany, and they don’t necessarily top it with red sauce. There are other varieties, such as spaghetti carbonara made with vanilla ice cream, served with a brownish liqueur sauce and nuts.

9. "Astronaut"


“Premium” non-melting ice cream.

It would be nice if on a hot summer day you could enjoy nice, refreshing ice cream that doesn't drip on your hands. Rob Collington, 34, founder of the Gastronaut ice cream company, has always been a big fan of Astronaut ice cream, sold in space museums and campground shops in the US.

He remembered that it was not very tasty, because it was made from the cheapest artificial ingredients, but at the same time it hardly melted. Rob ended up quitting his job as an office worker and spent three and a half years developing his own version of natural, organic ice cream that would taste good without melting.

10. "Luminescent"


Charlie Francis of the ice cream company Lick Me, I'm Delicious created this special ice cream for Halloween. This glow-in-the-dark ice cream was made using calcium-activated proteins that respond to external stimuli. Simply put, they glow when a person licks the ice cream. Such pleasure is not cheap - $200 per serving.